Fish Tacos!

It's Mexican/Spanish/Argentinian week at Casa de Bissler! We kicked off the week with some delicious fish tacos. 

We were less enthused reading the recipe and realizing we had to deep fry the fish, but they turned out pretty darn tasty. We used about 1 lb of halibut, rather than 2 lbs, but kept the amount of breading, oil and sauce the same. I think that was smart for the breading and the cooking part, but probably didn't need it for the sauce (as we're trying to figure out what to do with all the extra!). 

We used a Kaliber non-alcoholic beer (they are good for something, amirite?) to make the beer batter. I pretty much want to cover everything in beer batter now.

Beer batter on top, sauce on the bottom

Prepping the fish pieces

The deep-frying was a little scary at first. We were a little afraid of catching everything on fire, and I hate oil splatters everywhere. We fried the fish in about an inch of vegetable oil, and kept a lid nearby just in case things got out of control. We also kept our distance (and those of us who hate wearing shoes inside kept our distance). Since the pieces were a little bigger, Paul did two or three batches to make sure they weren't too crowded. 
 

Fried goodness!

Ready to enjoy!

We topped them with the sauce, tomatillo salsa and red cabbage. They were DELICIOUS. Like good as the ones I've had in restaurants before.

As for what to do with the leftover oil, we let it cool for a few hours and then dumped it back into the (now) empty vegetable oil container to throw away.